Catfish Courtbouillon
A tasty Cajun masterpiece, a tomato based seafood stew full of catfish fillets and trinity. Catfish courtbouillon is a southern favorite.
Equipment
Ingredients
- 3 Pounds Catfish Fillets cut into 3" pieces
- 2 Tablespoons Creole Seasoning
- ½ Cup Vegetable Oil
- ¾ Cup All Purpose Flour
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 3 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- 6 Cups Seafood Stock
- 2 Each Bay Leaves
- 1 (15 Ounce) Can Diced Tomatoes
- 1 teaspoon Granulated Sugar
- ¼ teaspoon Red Pepper Flakes
- Salt and Pepper to taste
Instructions
- Add the catfish fillets (after you have washed and patted them dry) to a large ziplok bag. Cover with the Creole Seasoning, move around in the bag to totally coat all fillets evenly, and allow to rest at room temperature.3 Pounds Catfish Fillets, 2 Tablespoons Creole Seasoning
- Add the oil to a large Dutch Oven and turn on the heat to medium-high.½ Cup Vegetable Oil
- Add the flour and stir into the oil. Continue to stir, do not allow to burn, until this 'roux' has become the color of peanut butter.¾ Cup All Purpose Flour
- Add the holy trinity - the onion, bell pepper and celery and stir into the roux.1 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Rib Celery
- Continue to cook a few minutes until the trinity has softened.
- Add the garlic and cook a further minute or so, until the garlic is fragrant.3 Cloves Garlic
- Add the tomato paste and stir into the mixture.2 Tablespoons Tomato Paste
- Add the chopped tomatoes, sugar, red pepper flakes, bay leaves and seafood stock and stir well.2 Tablespoons Red Wine Vinegar, 6 Cups Seafood Stock, 2 Each Bay Leaves, 1 (15 Ounce) Can Diced Tomatoes, 1 teaspoon Granulated Sugar, ¼ teaspoon Red Pepper Flakes
- Bring to a boil then reduce the heat to a simmer.
- Cover and allow to cook for about 45 minutes then stir in the red wine vinegar and remove the bay leaves.
- Remove the lid and drop in the catfish fillets, carefully.
- Move around just a little to make sure no pieces are stuck to each other then place the lid on again. Wait 5 minutes then turn off the heat. Allow to sit for 10 minutes before serving.Salt and Pepper to taste
Notes
Don't rush cooking the roux, if you burn it you will have to start again. Check out my post for making a roux here.
Don't stir the pot too much after you have added the catfish. You don't want the fish to totally fall apart.
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Nutrition
Serving: 1g | Calories: 584kcal | Carbohydrates: 19g | Protein: 57g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 195mg | Sodium: 1548mg | Fiber: 2g | Sugar: 4g
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